Kahlua Kisses Recipes

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KAHLUA KISS



Kahlua Kiss image

Using Kahlua and Creme de Noyaux makes this a great cocktail. You've got to try it. Simple to make and dissappear!

Provided by Vseward Chef-V

Categories     Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 3

2 ounces Kahlua
1 dash creme de noyaux
1 dash cream

Steps:

  • Pour kahlua half-way in a champagne flute filled with crushed ice.
  • Add creme de noyaux, top with cream, and serve.

Nutrition Facts : Calories 176.5, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 4.7, Carbohydrate 18.4, Sugar 18.4, Protein 0.1

KAHLUA KISSES



KAHLUA KISSES image

Categories     Dessert

Number Of Ingredients 7

3/4 teaspoon instant coffee powder
1/3 cup water
1 cup plus 2 tablespoons sugar
1/4 cup Kahlua
3 egg whites
1/4 teaspoon cream of tartar
dash of salt

Steps:

  • ~ Set an oven rack in the center of oven. Preheat to 200 degrees. In a heavy 2 quart saucepan, dissolve coffee powder in water. Add 1 cup of sugar. Stir over low heat until sugar dissolves. Do not allow to boil. Stir in Kahlua. Brush down sides of pan with a pastry brush dipped frequently into cold water. Bring mixture to a boil over medium heat. Boil until candy thermometer registers about 240 to 242 degrees, about 15 minutes. Adjust heat to prevent boiling over. Mixture will be very thick. Remove from heat. Immediately beat egg white with cream of tartar and salt until soft peaks form. Add remaining 2 tablespoons of sugar. Continue until stiff peaks form. Gradually beat hot syrup into the egg whites, mixing thoroughly. Continue beating 4 to 5 minutes or until meringue is very thick and firm and cooled to lukewarm. Line a baking sheet with foil, shiny side down. Using a pastry bag filled with a large #6 star tip, pipe the meringue into kisses about 1 1/2 inch. Can also be piped into miniature foil cups. Bake meringues for 4 hours in oven. Then turn off oven and allow to dry out in oven for an additional 2 hours, until crisp. Remove from oven and store in an airtight container.

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2010-01-27 Line baking sheet with foil, shiny side down. Using pastry bag fitted with large star tip, pipe meringue into kisses about 1 1/2 inches wide at base and 1 1/2 inches high onto baking sheet. Bake on center rack of 200°F oven for 4 hours. Without opening door, turn off oven. Let kisses …
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  • Preheat oven to 325° F. Fold a long piece of heavy foil into a 13" wide strip and fit it inside a 9"x13" metal baking pan, leaving foil overhang on the 2 long sides. Spray the foil with nonstick spray.
  • Stir the butter and chocolate in a large heavy saucepan over very low heat until chocolate is melted. Remove from heat and whisk in the sugar, and then the eggs, 1 at a time. Whisk in espresso powder, vanilla, and salt. Then sift the flour over the chocolate mixture and stir to blend well. Transfer batter to prepared pan.
  • Bake brownies until slightly puffed and dry-looking and tester inserted into center comes out with some moist batter attached, about 20 minutes. Let cool completely in pan on rack.
  • Run a knife around the inside edge of the brownie pan. Use the overhanging foil as an aid and gently lift the brownies from the pan. The pan I used produces a brownie that is 1/2" thick. Be sure your round cutter is taller than 1/2". Press round cutter (mine is 1-3/8'' in diameter) firmly into the cooled brownie. Use a thin metal spatula to lift the cookie cutter filled with brownie from the foil. Gently press the brownie out of the cutter. Repeat the cutting process until your brownie looks like a big piece of swiss cheese.

KAHLUA KISSES - BIGOVEN
Add sugar; stir over low heatuntil sugar dissolves. Do not allow to boil. Stir in Kahlua. Brush down sides of pan with pastry brush frequently dipped in cold water. Bring mixture to a boil over medium heat. Do not stir. Boil until candy thermometer registers 240-242 degrees F., about 15 minutes, adjusting heat if necessary to prevent boiling over.
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Servings 1
Cuisine American
Category Desserts

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